First smoked chicken, wish me luck!

[SDvaderman]

Smoking my first chicken today, pics to follow. (If I can figure out how to load them)

 

[SDvaderman]

Here is the bird pre-cook.

 

[IamMadMan]

Looks like you are off to a great start....

Keep us posted on your cook..

 

[Gnarlbecue]

All right!

Smoked chicken is one of my favorite things. Looking forward to the finished pictures.

Good luck!

 

[SDvaderman]

Little over half way there, getting excited.

 

[THoey1963]

High temp to get crispy skin... Looks good so far...

 

[Jason TQ]

Rock it!

 

[SDvaderman]

Ok here are the final pics, the bird was great, took it out of the smoker at 165° and threw it on the grill with a little sauce, to Caramelize the sugars. Thanks for looking, and the advice, I think next time I will pull it at 155° and put it on the grill, to get the skin a little crispier.

 

[mikemci]

Nice looking plate there!!! You sure you haven't done this before? :-D

 

[pjtexas1]

Nice looking plate there!!! You sure you haven't done this before? :-D

I agree. Looks too good for a first attempt:thumb:

 

[SDvaderman]

Well I did smoke a pork shoulder two weeks ago, and last weekend I did three racks of ribs and some bourbon baked beans. But really I did a lot of research before hand, and I am using a maverick 733 to monitor temps. I also do have several years of experience cooking in commercial kitchens when I was much younger. But I will take the complements any way I can get em'. :-D

 

[robbq]

Looks great, what's next?

 

[BigBobBQ]

that is some nice looking smoked chicken.

 

[GoBlues]

Is that a Bradley Electric smoker? Can't really tell.

 

[AussieMatt]

Nice looking chook!

 

[THoey1963]

Looks good to me. My first "smoked" chicken was black and rubbery. Literally. Too low temp, fire wasn't burning clean yet, too much smoke. It was horrible. I think I still burp some of it up every now and then...

:mrgreen:

 

[SDvaderman]

Is that a Bradley Electric smoker? Can't really tell.

It's a camp chef Smoke Vault 24", runs on propane, but I converted it to natural gas to avoid changing the tank all the time.

 

[SDvaderman]

Looks good to me. My first "smoked" chicken was black and rubbery. Literally. Too low temp, fire wasn't burning clean yet, too much smoke. It was horrible. I think I still burp some of it up every now and then...

:mrgreen:

Haha, yeah, I've been very pleased with the results so far, really glad I bought the maverick, and the SMV seems to hold temps really well. I am sure the purists will cry blasphemy, but I like the simplicity of it. Although it isn't quite as set and forget as say the Bradley's. I mean, I still want to feel like I did something at the end of the cook.

 

[SDvaderman]

Looks great, what's next?

I think I might try and tackle a brisket next weekend, although the ribs were damn good, so I might have to recreate those first:-D